Description
A classic French lemon tart with a buttery crust and silky smooth citrus filling that balances sweet and tart flavors.
Ingredients
Scale
- 1 1/4 cups all purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 2 tablespoons cold water
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
Instructions
- Combine flour and powdered sugar. Cut in cold butter until crumbly.
- Add egg yolk and cold water to form dough. Chill 30 minutes.
- Roll dough into tart pan and blind bake at 350 degrees Fahrenheit for 15 to 18 minutes.
- Whisk eggs and granulated sugar, then stir in lemon juice, zest, and heavy cream.
- Pour filling into crust and bake at 325 degrees Fahrenheit for 20 to 25 minutes.
- Cool completely and chill at least 2 hours before serving.
Notes
- Use fresh lemon juice for best flavor.
- Do not overbake filling.
- Chill before slicing for clean cuts.
- Store refrigerated up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: French Lemon Tart, classic lemon tart recipe, buttery tart crust, silky lemon dessert, elegant citrus tart